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Peanut Butter Protein Balls

Chewy no-bake protein balls with oats, peanut butter, vanilla protein and chocolate chips. 15 grams of protein per 2-ball serving, ready in 15 minutes.

  • 15g protein
  • 292 calories
  • 15 minutes
  • 6 servings

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By The Protein First Kitchen Team. Published

Every week needs a snack you can grab on the way out the door. These peanut butter protein balls take 15 minutes, no oven, and make 12. Two of them have as much protein as a large Greek yogurt cup.

Getting the texture right

The texture depends on your peanut butter and protein powder. Natural peanut butter (just peanuts and salt) works best because it is runny enough to bind everything. Add milk slowly: you want a dough that holds together when squeezed but is not sticky.

Variations

  • Chocolate: use chocolate protein powder and add 1 tbsp cocoa.
  • Almond joy: almond butter, 2 tbsp shredded coconut and dark chocolate chips.
  • Lower sugar: replace half the honey with sugar-free maple-flavored syrup.

Protein balls with oats and peanut butter

The base of these no-bake bites is the classic combination: old-fashioned rolled oats and natural peanut butter. Oats give chew and fiber, peanut butter binds everything and adds protein, and a scoop of protein powder pushes each serving to 15 grams.

Ingredients you’ll need

  • Natural peanut butter: runny enough to bind. Stiff, no-stir peanut butter makes crumbly balls.
  • Rolled oats: use old-fashioned for chew or quick oats for a smoother bite.
  • Vanilla protein powder: whey or plant protein both work.
  • Honey: sweetness and extra binding.
  • Ground flaxseed: fiber and omega-3s.
  • Mini chocolate chips: small chips distribute better in small balls.

How to make peanut butter protein balls

  1. Warm the peanut butter and honey for 15 to 20 seconds so they mix easily.
  2. Stir in the dry ingredients. It will look crumbly at first.
  3. Add milk slowly until the mixture holds together when squeezed.
  4. Roll and chill. A small cookie scoop makes even balls.

Variations

  • Chocolate peanut butter: chocolate protein and 1 tbsp cocoa.
  • No-chocolate: dried cranberries or raisins instead of chips.
  • Crunchy: roll the finished balls in chopped peanuts.

You might also like

Prefer squares? The same ingredients pressed into a pan make homemade protein bars. For something baked, try our chewy protein cookies.

Peanut Butter Protein Balls

Prep 15 min. Cook 0 min. Makes 6 servings of 2 balls.

Servings

Ingredients

Instructions

  1. Stir the peanut butter and honey together in a bowl until smooth. Warm for 15 seconds in the microwave if the peanut butter is stiff.
  2. Add the oats, protein powder and flaxseed and stir. The mixture will be crumbly.
  3. Add milk 1 tablespoon at a time, stirring, until the mixture holds together when squeezed.
  4. Fold in the chocolate chips. Roll into 12 balls, about 1 1/2 tablespoons each.
  5. Chill for 30 minutes to firm up.

Notes

  • Refrigerate in an airtight container for 1 week or freeze for 3 months.
  • Different protein powders absorb different amounts of liquid, which is why the milk is added gradually.

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    Questions people ask

    Can I make protein balls without protein powder?

    Yes. Replace the protein powder with 1/2 cup more oats and 2 tbsp more peanut butter. Each serving drops to about 8 grams of protein.

    How many protein balls should I eat?

    One ball (about 145 calories and 7.5 grams of protein) is a good small snack. Two make a mini meal before or after a workout.

    How do you make peanut butter protein balls?

    Stir warm peanut butter with honey, mix in oats, protein powder and ground flax, add milk a spoonful at a time until it holds together, fold in chocolate chips, roll into 12 balls and chill 30 minutes.

    Can I make protein balls without protein powder?

    Yes. Replace it with 1/2 cup more oats and 2 tbsp more peanut butter. Each serving will have about 8 grams of protein.

    Do protein balls need to be refrigerated?

    Yes, for the best texture and freshness. They keep 1 week in the fridge and 3 months in the freezer.

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